Deliciously nutritious summer citrus quinoa beet salad

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

A vegan salad full of summer flavors and everyone's favorite ingredient, quinoa

Beets are not only super nutritious but super delicious. Oftentimes we overlook beets while shopping in the produce department simply because they can be a bit intimidating or because people aren't familiar with how to prepare them. Although I roasted the beets in this recipe, they can be used raw in everything from smoothies to fresh pressed juices to salads, or they can be roasted to bring out their supersweet and earthy flavor.

Tip: If using the red variety, I would recommend wearing disposable gloves when handling them, especially when roasting, because of the very vibrant juice they produce. The can and will stain your hands and clothing.

Summer citrus beet salad with quinoa recipe

Serves 4

Ingredients:

For the salad

4 organic, medium-size beets, washed (any variety or color)

2 tablespoons walnut or extra-virgin olive oil

1 cup cooked quinoa

4 cups fresh, organic greens

1/4 cup raisins

1/4 cup chopped walnuts

1/4 cup crumbled vegan feta cheese

For the citrus dressing

1 large orange, juiced

1/4 cup tahini

1 garlic clove

2 tablespoons Champagne or apple cider vinegar

1 teaspoon honey or agave

Salt and pepper, to taste

Directions:

Preheat the oven to 375 degrees F. Cut the beets into wedges or other desired shape, and place them into a small baking dish. Drizzle the walnut oil over the tops, and toss to evenly coat.

Roast the beets in the oven uncovered for 30 minutes or until they have softened.

Remove the beets from the oven, and allow them to cool.

Into a blender, add all the ingredients for the dressing. Blend on high until the mixture is smooth and creamy.

Into a large bowl, add the roasted beets, fresh greens, cooked quinoa, raisins and walnuts.

Drizzle the dressing over the salad, and toss well. Divide among 4 salad plates, and garnish with fresh, crumbled feta cheese. Serve immediately.